Rava Idli, also known as Semolina or Sooji Idli, is a delicious steamed cake made from semolina, curd, vegetables, and spices. This dish holds a special place in my heart as one of my favorite tiffin items. Although many, including myself, often shy away from the traditional idli, Rava Idli is a delightful exception. Its soft, spongy texture and rich flavor have made it a popular choice for many. It pairs wonderfully with a spicy tomato chutney or a flavourful sagu, enhancing the overall taste experience.
Traditional idlis require soaking rice and urad dal, grinding them into a batter, fermenting it overnight, and then steaming. In contrast, Rava Idli offers a quicker, instant alternative that saves time without compromising on taste. In my recipe, I use eno as a leavening agent, though baking soda is a viable substitute. The leavening agent interacts with the curd, creating a light and fluffy texture in the idlis.
Growing up, I fondly remember my mother making Rava Idlis at home, a memory that inspired me to recreate this dish. My version is an homage to the famous MTR-style Rava Idli, with a few personal touches. I add cashews to the idli molds and incorporate grated carrots into the batter, a variation from my mother’s original recipe. This recipe of mine gained recognition when it was featured in a popular Tamil magazine in 2018, marking a proud moment in my culinary journey.
Other recipes I contributed for A to Z recipe challenge are as follows.
Rose Apple rice / Chambakka Sadham
Pin for later
Rava Idli / Semolina / Sooji Idli
Equipment
- Pressure cooker or steamer
- Idli plate
Ingredients
- 1 cup Ravai
- 3/4 cup Thick curd
- 1 no Carrot grated
- few Finely chopped Coriander leaves
- 3 to 4 Finely chopped green chillies
- few Curry leaves
- few Coriander leaves
- few Cashews
- A pinch Hing
- 1 tsp Eno or Baking soda - 1/4 tsp
- As req Salt – As required
- As req Water – As required
For Seasoning
- 2 tsp Ghee
- 1 tsp Mustard seeds
- 1/2 tsp Channa dal
Instructions
- In a pan add ghee and splutter mustard seeds. When the mustard seeds starts to crack, add channa dal and fry till they turn golden brown colour.
- Then add curry leaves, green chillies and fry for 2 seconds.
- Now add grated carrot, saute for two minutes. Along with it add salt, turmeric powder, asafoetida and mix well.
- Now add semolina, keep it in low medium flame and roast slightly. Roasting semolina is totally optional
- Add these mixture and it into the mixing bowl.
- Into this add curd and mix well.
- Adjust the consistency of the batter by adding water. The batter should be like idli batter. Keep it aside covered for 10 minutes.
- Finally add Eno or baking soda, mix it with the batter. After adding eno we have to make idlis immediately.
- Grease the idli plates and pour the batter into idli mould. Steam cook for 20 minutes.
- The rava idli is ready to serve. It goes best with kaara chutney or Tomato pickle or Tomato garlic chutney.
Notes
INSTRUCTIONS
- In a pan add ghee and splutter mustard seeds. When the mustard seeds starts to crack, add channa dal and fry till they turn golden brown colour.
- Then add curry leaves, green chillies and fry for 2 seconds.
- Now add grated carrot, saute for two minutes. Along with it add salt, turmeric powder, asafoetida and mix well.
- Now add semolina, keep it in low medium flame and roast slightly. Roasting semolina is totally optional.
- Add these mixture and it into the mixing bowl.
- Into this add curd and mix well.
- Adjust the consistency of the batter by adding water. The batter should be like idli batter. Keep it aside covered for 10 minutes.
- Finally add Eno or baking soda, mix it with the batter. After adding eno we have to make idlis immediately.
- Grease the idli plates and pour the batter into idli mould. Steam cook for 20 minutes.
- The rava idli is ready to serve. It goes best with kaara chutney or Tomato pickle or Tomato garlic chutney.
This recipe is a part of A to Z challenge, wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every month. This month alphabet is ‘S’, so my contribution for this month is Semolina Idli.
Tried this recipe? Pl tag me on Pinterest, Instagram, Facebook, Twitter.
Also Subscribe my YouTube channel for more videos
Thank you !!
I have never prepared rava idli before, now I’m tempted to try my hand. Thanks for the inspiration.
Thank you so much Megala
Instant rava idli is such a boon to idli lovers. I started making this in Brazil as we did not get any lentils there. Loved the idea of adding grated carrots. I make them plain though.
Thank you so much.
The idlis look so soft and delicious! I love Rava Idlis as they can be easily made and need no prior preparation. Beautifully explained recipe. 🙂
Thank you Priya.
Rva idly is a comfort, but never tried with carrots. That must be the lovely colour of yours. I will surely add this to my must try list.
Like how the carrot imparts such a wonderful colour to the rava idli. It is my favorite breakfast option and can even have rava idli on its own without chutney or the veg stew or sambar.
Semolina idli looks so soft and fluffy. I too make exactly in the same way. Love those cashews and color of the rava idli. Quick and simple recipe
I am yet to make rava idli and would love to try it, since I have a home of idli lovers… Most of the recipes show the addition of Eno, but you have given the substitute! I must try this very soon, would be such a simple yet delicious breakfast with some sambar and chutney…
There is something about this breakfast that really appeals to me and so I make it at least once a week. It makes a nice change from the traditional idli.
These Idlis are a welcome change from regular Idlis and we love it at home. I make this on days when I am very tired to cook and simply need something that doesn’t require a lot of effort. Looks delicious!
simple, soft, fluffy idlis like these add so much happiness to our breakfast table.. I too add carrots (or even methi greens in season) to my Rava idlis.
Rava idli is such s soulful breakfast. We can have it without any accompaniment. The idlis look very soft and fluffy.
Rava idli looks so fluffy and soft. Best time saving alternative to regular idlis. Addition of carrot is an added advantage specifically for picky kids. Thanks for the recipe.
I love rava idlis, can often make it at home for my quick snack option .It’s healthy, steamed and full of nutrition. I usually used sour curd with baking soda, never used eno powder to my idli batter. Will try this, beautifully explained recipe.
I love rava idlis for the fact we can have it anytime especially if unannounced guests arrive on weekends for brunch.or we have idli cravings early morning when there is no batter. kids too love to have it with some coconut chutney.. sneaking in carrots here gives it a beautiful color and enhances the nutritional value.
Rava idli is my childhood love. I have tried every possible varieties. Yours looks so good. Generally i prepared using curd and baking soda. Nxt tm i surely try using eno.